Apprentice Pastry Chef Jobs in Massachusetts (NOW HIRING)

The Director, Bakery Innovation & Commercialization is responsible for leading and operationalizing the bakery innovation pipeline from concept through successful system-wide execution across all channels—café, catering, retail, and direct-to-consumer. This role is uniquely grounded in bakery craft and production discipline. It requires deep understanding of artisan baking and pastry techniques, combined with the ability to translate those products into repeatable, scalable, and commercially viable systems. This is not a desk job. The Director is expected to be highly present in bakeries, cafés, and test environments, leading pilots, observing execution realities, and iterating in real time with bakery and café teams. The role serves as the key cross-functional connector—ensuring Culinary, Bakery Operations, Supply Chain, Finance, Category Management, and L&D remain aligned and accountable throughout the innovation and commercialization process.

• Own the bakery innovation pipeline across all channels, from testing through launch
• Guide products through a disciplined stage-gate process (concept, development, testing, approval, launch)
• Ensure innovation supports Concept Essence, operational feasibility, and financial performance
• Translate strategic bakery roadmap into executable testing and rollout plans

Testing & Field Execution

• Lead “proof of concept, proof of operations, and proof of economics” testing for all bakery products
• Spend significant time in bakeries and cafés during pilots—working side-by-side with teams to identify and resolve execution challenges
• Validate products under real operating conditions, not just test kitchen environments
• Translate field insights into refined recipes, SOPs, and production playbooks
• Build strong credibility and partnership with Bakery Managers and café teams

Bakery Product Development & Commercialization

• Partner with Executive Chef and Culinary leadership to refine and scale bakery concepts
• Translate artisan recipes into production-ready specifications and systems
• Ensure all products meet standards for:
• Quality and consistency
• Food safety and compliance
• Allergen, nutrition, and shelf-life accuracy
• Food and labor cost targets
• Drive launches that are at standard from day one—not corrected post-launch

Cross-Functional Leadership

• Align stakeholders across Culinary, Bakery Operations, Supply Chain, Finance, Category Management, and L&D
• Serve as the central point of coordination to ensure readiness across all functions
• Drive accountability on timelines, deliverables, and communication
• Anticipate and solve operational and production challenges after launch

Process & Governance

• Establish and standardize bakery-specific innovation processes, tools, and playbooks
• Build testing protocols, evaluation frameworks, and reporting structures
• Develop data-driven dashboards to track test performance, operational impact, and financial results
• Ensure learnings are captured and scaled across markets

Insights & Continuous Improvement

• Collect and synthesize guest feedback, operator insights, and performance data
• Translate findings into actionable product and process improvements
• Identify opportunities to improve:
• Product consistency
• Production efficiency
• Labor and cost structure
• Support continuous elevation of bakery standards across the system

Required:

• 8–10 years of experience in bakery innovation, product development, or operations within a multi-unit food business
• Strong hands-on experience in bakery, pastry, or production environments (café, bakery, or manufacturing)
• Proven ability to lead end-to-end product testing and commercialization, from concept through launch
• Demonstrated ability to translate culinary concepts into operationally viable, scalable systems
• Deep understanding of the balance between artisan craft and operational execution at scale
• Strong project management skills, with the ability to manage multiple initiatives simultaneously with discipline and structure
• Experience working in field environments (cafés, bakeries, production) with a high degree of hands-on involvement
• Strong cross-functional leadership skills, with the ability to influence without direct authority
• Analytical mindset with the ability to evaluate product performance, cost, and operational impact
• Excellent communication skills, with the ability to train, present, and align diverse stakeholders

Preferred:

• Culinary or pastry Training/Certifications (formal or apprenticeship-based)
• Background in European pastry, Viennoiserie, or bread programs
• Experience working across multiple channels (café, catering, retail, direct-to-consumer)
• Experience partnering closely with supply chain, sourcing, and finance to optimize cost and production systems
• Familiarity with nutrition, allergen management, and shelf-life requirements
• Experience building or refining innovation processes, stage-gate models, or commercialization playbooks
• Strong analytical capabilities, including experience with KPIs/dashboard, & performance tracking tools
• Multilingual (Spanish and/or Portuguese)
• Experience scaling artisan bakery products across a multi-unit or multi-channel business

OUR BENEFITS & PERKS:

• Competitive pay - ranging from $154,000-$175,000 (depending on experience), and bonus potential of up to 20%
• 401(k) (with a vesting match)
• Health, dental and vision insurance
• Paid vacation time and paid sick time
• Free employee assistance program services
• Free drinks and generously discounted meals

Please note that Tatte is an E-Verify employer.